Green Cabbage And Apple Sauté

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One 3-pound head of green cabbage—halved, cored and coarsely shredded (12 cups)

1 cup Riesling

2 tablespoons fresh lemon juice

1 1/2 tablespoons sugar

1/4 cup extra-virgin olive oil

1 large onion, thinly sliced

2 Granny Smith apples—peeled, halved, cored and sliced 1/8 inch thick

Salt and freshly ground pepper

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